My dad stopped by today and said we're doing Texas Roadhouse.
havent thought about this thread in while now but hope everyones ok and still eating. cooked with my son in law tonite. peter luger style dinner. pretty good. cream spinach was awesome. make a roux with butter, flour, milk and spices. then add wilted spinach. easy and delic Image Unavailable, Please Login
I hope he meant "take out", or is your Dad a rule breaker?!? If so, maybe he could apply for the job of Houston Texasns GM! T
Captain Morgan & rib roast. Now, THAT is party material! How do you like the CM dark rum? I've not been able to find one I really, really like for my dark & stormy's since this small distiller in Maui that we "discovered" when I went there for work (yes, it really was work essential!). Kraken Dark is the best I've been able to find...T
Kroger choice steaks are good for the price. They tend to be on the thin-ish side, but if you grill them, high heat, they're pretty good value for the money. T
After my awful lunch of canned generic brand spaghetti bolognese, we did better for dinner... - Pan seared Cod with chermoula, butter, wine, lemon and chickpea sauce - Curried Roasted Cauliflower Rated "yummy" Image Unavailable, Please Login Image Unavailable, Please Login
They even cut a ribeye for me when I was solo and thus had to order "steak for one" last time I was there: Image Unavailable, Please Login I cut a porterhouse that way for the first time at home a couple of weeks ago: Image Unavailable, Please Login They do the same thing in Florence of course: Image Unavailable, Please Login And they even did it in London recently: Image Unavailable, Please Login (its a little scary/sad that I have my food pics this organized )
absolutely amazing looking. Please tell us what you put on there and how cooked to get that amazing bark/crust... Happy Passover to you!
You the man, AzIt! I've been in Texas too long. Anyone cuts my steak, they better be my grandma, or there's gonna be words! T
Thank you! The day before, I score the fat layer criss-cross style, then coat thoroughly with Kitchen Bouquet browning sauce and kosher salt (any coarse salt) for overnight in the fridge. Then at cooking time I add onion powder & just additional seasonings. Important: cook on a rack-style pan and maintain 1" of water (or beef broth) under the roast so there's a nice steamy environment in the oven. Cook 30 minutes at 450, then back off to 325 until done. What REALLY helps the "crust" is regular basting (every 30 minutes) and keeping the water level good. My Mom taught me this 40 years ago and it works perfectly every time! The Kitchen Bouquet is the magic IMO... fairly thick brown coating that once it soaks into the fat layer really brings it to a perfect "bark" The thinned down fluids in the cooking pan make the perfect base for gravy. Mom would just turn the whole pan of juices to gravy, thickening with cornstarch... But too rich and salty for me, so I just use "packet gravy" and add 1/4 cup of the juices from the pan to enhance the flavor. Yummmmm! Jedi Image Unavailable, Please Login
I made spaghetti and meatballs last night. Didn't do a pic, looked like the last time I made it. I have leftovers, so doing the same tonight.
i think meatballs and spaghetti are one of the top choices for these times. everyone is making and eating it.
I suspect that many people in trying times may resort to comfort foods of their childhood. I know that at least a few times per year, the wife and I get a hankering for something our moms or grandmas cooked - rice & beans, Shake N Bake, Mac and cheese, spaghetti & meatballs, meat loaf, etc. In fact, wife has already requested tuna casserole, one of her mom's specialities, be added to the upcoming menu...T
We had leftovers today. Wife hates leftovers, but I was raised to waste nothing. This is something I cooked a few weeks ago after seeing someone, think it was dustman, post some beef ribs they did in their smoker. I threw them on after I finished a brisket. Image Unavailable, Please Login Still cold in this pic. I warmed them in the microwave, reduced power, under a moist paper towel. Served with leftover beans and leftover green lentils. Fridge and freezer are now a bit emptier, waiting for the Prepper in Chief to order MREs or God knows what! T
I have not seen that in dogs years! My mom made London Broil on rare occasions and she'd add that to the pan juices to make gravy! Thought we died and gone to heaven! T
Filet, shrooms, asparagus and Rolling Rock liquid carbs (in the background lyonnaise potatoes and brandy cream sauce for the others). Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Grilled bone in ribeye, stuffed baked potato, and fresh steamed broccoli. Image Unavailable, Please Login
For the egg in a little while. The other two Costco strips, 2” thick, had to measure them this time. Image Unavailable, Please Login Image Unavailable, Please Login
No, picked these up in the store a few weeks ago. Had the flank steaks delivered. One still in the freezer. Going on three weeks not leaving the house.
